Raw pie?

Summer berry pie with raw crustWell, almost. I cheated a little…but it’s possible!

I’ve been wanting to do a raw for ages but just never got around to actually doing it. I was finally inspired to do it when I bought a lb of raw hazelnuts and got my bi-weekly shipment of fresh blueberries from my friend G. It was time — time to make a summer berry pie.

“Raw? Why raw?” are a couple of questions people ask me, specifically bakers. Well, why not? It’s quicker, healthier, and a more delicious pie crust that will give you a boost of energy instead of zapping it. Raw crusts are usually nut and date-based and are sealed together with a mix of the pureed dates, maple syrup and water. I’ve also seen recipes that feature coconut oil as well but I just wanted to stay away as much as I could from fats…and it worked!

Again, feel free to use any type of berry that you please. I just happened to have a ton of blueberries from G and cherries from the backyard.

This recipe is practically fool-proof and great to make if you’re in a rush. Just don’t expect a flaky or crunchy crust — that is not what you’re going to get. Instead, you’ll get a nice, nutty, cinnamon-y crust that is healthy and nutritious for you. So put down the butter and overprocessed white flours and give this a try.
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What you’ll need:

Crust
– 1 3/4 cups raw hazelnuts
– 1 3/4 cups raw almonds
– 6 Medjool dates, pitted
– 1/2 cup water, more if necessary
– 4 tbsp maple syrup
– 2 tsps ground cinnamon
Filling
– 1 lb fresh blueberries, washed
– 2 cups fresh cherries, washed and pitted
– 1 tbsp corn starch
– 1 cup water
– 2 tsps cinnamon
– 2 tbsps maple syrup
– 2 tbsp raspberry syrup
Whipped cream
– 1 can (400mL) coconut milk, chilled overnight in the fridge, cream only
– Madagascar bourbon vanilla extract (optional)

What you’ll need to do:
1. In a food processor, throw your nuts, dates, maple syrup and ground cinnamon and blend. Add water until the nut mixture starts to ball up and sticks together when pressed inbetween your index finger and thumb.
2. In a 1 1/2 quart tart pan (9x9x2), press the nut crust into the pan and up on the sides. It makes a nice thick crust. Set aside.
3. In a large saucepan, heat up your blueberries and cherries over medium-high heat.
4. Add the cinnamon and maple and raspberry syrups.
5. Mix the corn starch with the water and pour into the pan. The mixture should thicken after 3-5 minutes. Remove from heat.
6. If you have time to cool the berry mixture, please do. If not, pour into the the raw crust. Again, if you have time for it to cool, let it cool. When it is ready, place in the refrigerator and let chill for 3-4 hours.
7. When you are ready to serve it, take out your chilled coconut milk and skim the cream part off the top. Reserve the water for another use.
8. Place the coconut cream in a chilled bowl or mixer and with the whisk attachment, whisk until light and fluffy. Add vanilla extract and whip for 10 more seconds if desired.
9. Spread the coconut whipped cream onto the pie.
10. Cut into slices and serve. Makes 1 large 9″ pie. Store in the refrigerator.

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